Smoked Haddock And Bacon Risotto Recipe

This smoked haddock and bacon risotto is rich, creamy and full of flavour

General info

Serves: 4
Cooking Time: 30 mins


  • 1tsp avocado oil
  • 6 thick rashers smoked streaky bacon, snipped into small pieces
  • 25g butter, plus extra to finish
  • 1 onion, peeled and finely chopped around 1 litre chicken stock
  • 300g smoked haddock
  • 300g risotto rice
  • 3-4tbsp white wine or dry vermouth
  • 50g Parmesan cheese, finely grated handful of parsley leaves, chopped


  1. Heat the oil in a sauté pan and add the bacon. Fry until crisp, then set aside. Reduce the heat, add the butter and onion, and soften for 5 minutes.
  2. Meanwhile, bring the stock to a simmer and poach the haddock for 4 to 5 minutes. Remove with a slotted spoon and set aside. Keep the stock simmering.
  3. Add the rice to the onion mix, coat well, and cook for a minute. Turn up the heat, add the wine or vermouth, and let it bubble for a few minutes.
  4. Add enough stock to cover the rice, and simmer for 5 minutes. Stirring constantly, gradually add the remaining stock.
  5. When the rice is cooked through, add the bacon, fish, and half the Parmesan, and continue to stir for a couple more minutes. Add a knob of butter and leave to rest for a few minutes, then add the rest of the Parmesan, and the parsley.

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